10.3 Shape Pan Bread Twist

Tightly shaping and rolling two identical baguettes 25% longer than the length of the desired baking pan using the palms of the hands to apply an even pressure in an outward motion. When twisted, the loaf should reach both ends of the sprayed pan, resulting in a decorative design and a tight, even crumb.

Posted by Jay Kinghorn on Jul 17, 2010 at 07:52 PM

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